When he opened a New Orleans restaurant named Herbsaint, he served eclectic items like curried shrimp with chili couscous, and gnocchi with pancetta and Parmesan but his next restaurant, Cochon (“pig”), was truer to his roots. Prudhomme eventually won them over with signature dishes like blackened redfish, eggplant bayou Teche shaped like a Cajun canoe called a pirogue, crawfish pie (like the one Hank Williams sang about in “Jambalaya”) and chicken Tchoupitoulas.īayou-born-and-raised Donald Link has straddled both culinary worlds. So, when the redoubtable Cajun chef Paul Prudhomme, who also had worked at Commander’s Palace, opened a no-frills communal seating eatery called K-Paul’s Louisiana Kitchen in the French Quarter (now closed), his intensely rich, blisteringly spicy country-style Cajun food was greeted with far more praise from visiting food writers than many locals, who thought the food was way out of whack with their beloved Creole culinary traditions. “Cajuns” are descendants of French Acadians displaced from Nova Scotia by the British and sent to backwoods western Louisiana.Ĭhef Paul Prudhomme With Jambalaya Outside K-Paul's (Photo by Owen Franken/Corbis via Getty Images) Corbis via Getty Images I should mention about now that the word “Creole” is applied to the descendants of the first French settlers in Louisiana as well as to the mixed bloods-European, Spanish, Native American, African-American-who inhabited the same territory and spoke a French dialect. In Creole cookery, the roux is lighter in color and thinner, in Cajun it’s darker and thicker, differences that affect the color and taste of the gumbos.
B’s Bistro in the French Quarter, the classic gumbo is a rich broth of Gulf shrimp, crabmeat, and okra, while the latter, on the same menu, is gumbo ya-ya, made with chicken and andouille sausage flecked with hot pepper.Īficionados will tell you it’s all about the “roux”-a mix of fat and flour that is browned in a saucepan and used to thicken a dish’s base or sauce. In fact, gumbo, along with jambalaya, crawfish etouffée, and shrimp remoulade, are all crossover dishes found in both Creole and Cajun kitchens. (Photo by Jonathan Daniel/Getty Images) 2013 Getty Images NEW ORLEANS, LA - MARCH 26: A general view of the Commander's Palace restaurant in the Garden. It was from Commander’s Palace that a young chef named Emeril Lagasse graduated to open his own namesake restaurant, where he brought in global influences to Creole traditions with dishes like sticky buffalo duck wings jerk Mississippi quail with chorizo sausage and Jamaican salsa and grilled pork chop with caramelized sweet potatoes, tamarind glaze and green chile mole, along with his own versions of barbecued shrimp and gumbo.
The lighter style known as “New Creole” was pioneered by the late Ella and Dick Brennan at Commander’s Palace in the 1970s, with dishes like crawfish mousse, shrimp and fettuccine, trout with roasted pecans, and bread pudding soufflé. (Photo by Sean Gardner/Getty Images) Getty Images The City of New Orleans, which has suffered over 2,500 deaths due to the COVID-19 pandemic, began allowing restaurants to reopen at 25% capacity during Phase 1 of reopening. Dressed Po'Boy sandwich contain vegetables such as tomatoes, lettuce, pickles, and mayonnaise while the fried seafood type is often dressed with butter and sliced pickles.NEW ORLEANS, LOUISIANA - MAY 22: A waiter pours wine during dinner at Galatoire's Restaurant on May. The roasted meat, usually beef, is served on a long, thin crusty bread which resembles the baguette. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.” The traditional sandwich consists of meat or seafood such as fish, shrimp, or crab. Po'Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. Here are some of the most popular Cajun foods. A Cajun meal is always cooked in three pots with one pot containing the main dish, the second one containing steamed rice, seafood, and special sausage, and the third dedicated to vegetables. The cuisines are also known as “rustic cuisine” because it is prepared from the locally available ingredients. However, they are some of the most distinct coming out of Louisiana. Cajun foods are among the most misunderstood cuisines in the world.
The Cajuns are mainly found in four regions of southern Louisiana swamplands, prairie, coastal marshes, and levees and bayous. The Cajuns are an ethnic group commonly found in the US state of Louisiana and are the descendants of the Acadians who were expelled from the Acadia region in Canada by the British.
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